224 Wn'H BOAT AND GUN IN THE YANGTZE VALLEY. 



GENERAL. 



Irish Stew. — A favourite up-country dish : — 



I. — Cut up a loin or neck of mutton, stew with plenty of potatoes and onions, season 

 with pepper and salt, pour in just enough water to cover the meat, cover closely 

 and stew for two hours at least. 



2. — Having trimmed off the fat, divide the scrag end of a neck of mutton into half-a-dozen 

 pieces, cover with water and bring slowly to the boil. Skim thoroughly; add six 

 large onions. Skim once more and add a large plateful of pared potatoes, and 

 bring slowly to the boil a second time. 



2. — 2 lbs. of neck of mutton, 4 large onions, 6 potatoes, 3 pints of water and 2 

 tablespoonsful of flour ; cut the mutton in pieces. Put half the fat in the stewpan 

 with the onions, and stir for 10 minutes over a hot fire : then put in the meat, 

 which dust with flour, salt and pepper. Stir 10 minutes and add the water, boiling. 

 Set for one hour where it will simmer, then add the potatoes, peeled and cut in 

 quarters and some carrots. Simmer for another hour and serve. 



Mutton Chops and Beef Steaks should never be beaten. Season with pepper and 

 salt; rub in a little butter and lightly dust with flour. Broil over flameless fire. 



Ham. — It is a good plan to cut a ham in two. Soak well one half overnight. Put it 

 into fresh water and boil slowly. Remember that " a ham fast boiled is a ham 

 quite spoiled." The uncooked half may be fried as required, and served as rashers. 



Curry, if properly made, is better when served the second day than on the first. 



Kedgerree. — Take equal quantities of boiled rice and boned cold fish, chop the 

 whites and grate the yolks of two hard-boiled eggs; season with pepper and salt. 

 Put a little butter into a saucepan, add the rice and fish, and when warmed 

 through stir in the eggs. This with a slice or two of bacon makes a first-rate 

 breakfast dish. 



Deer's Liver. — Fry and serve with bacon or ham. 



Pheasant's Liver.— Fry and serve with bacon. 



Jugged Hare or Venison. — Fry in a little boiling butter, a hare cut in pieces, or 

 some venison steaks ; put into a stone jar one bottle of beef stock ; add the pieces 

 of hare or venison, an onion stuck with cloves, and a good seasoning of pepper, 

 cayenne and salt ; cover the jar tightly and place it up to the neck in a stewpan 

 of boiling water, and stew until the meat is tender; when nearly ready add 

 a wine glassful of portwine and a few forcemeat balls. — Sportsman's Diary. 



DUCK AND Teal. — A glass of portwine or claret stirred into a brown sauce and a 

 paring of lemon greatly improve the flavour of the dish. 



Salad. — The best, procurable in winter, is made of the heart of a Shantung cabbage. 



